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Quinoa with asparagus, peas and tahini Calories
Plant-forward quinoa bowl with fiber, tahini and green vegetables
CALORIES
GI
POTASSIUM
FIBER
Quinoa with asparagus, peas and tahini Nutrition Facts
Selected: 100 g
146
KCAL / 100G
Carbs
16.2g
· 45%
Protein
5.3g
· 15%
Fat
6.4g
· 40%
Fiber
3.7g
Quinoa with asparagus, peas and tahini Vitamins & Minerals
Vitamins
Vitamin K
24µg · 20% DV
Folate
52µg · 13% DV
Biotin
3µg · 10% DV
Vitamin C
7.8mg · 9% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
128mg · 18% DV
Magnesium
52mg · 12% DV
Iron
2mg · 11% DV
Quinoa with asparagus, peas and tahini Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Quinoa with asparagus, peas and tahini Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Quinoa with asparagus, peas and tahini Contain Allergens?
Contains these allergens:
Which Diets Is Quinoa with asparagus, peas and tahini Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Quinoa with asparagus, peas and tahini Fat Profile
SATURATED
0.9g
MONOUNSATURATED
1.8g
POLYUNSATURATED
2.5g
Omega 6:3 ratio 28.7:1
Above the ideal 4:1 (28.7:1).
Foods Similar to Quinoa with asparagus, peas and tahini
Quinoa with asparagus, peas and tahini — Frequently Asked Questions
How many calories and how much protein are in quinoa with asparagus, peas and tahini?
Per 100 g, it provides 146 calories and 5.3 g of protein. The same amount also contains 16.2 g carbs, 6.4 g fat, and 3.7 g fiber.
Is quinoa with asparagus, peas and tahini gluten-free and vegan, and does it contain any allergens?
It is suitable for gluten-free, vegan, and vegetarian diets. It contains sesame as an allergen.
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Nutrition data compiled from USDA FoodData Central and scientific sources.